I followed this recipe step by step
1 whole fryer, cut into 8 pieces
Essence, recipe follows
2 cups plus 2 tablespoons buttermilk
Vegetable oil for frying
2 1/2 cups flour
2 eggs, beaten
Salt and pepper
the instructions are at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_5663,00.html?rsrc=search
I fried the chicken but then for some of them the top cover just slipped off. I mean it was a real mess. I just wasted the whole chicke. Some of them were burnt from outside but the chicken wasn't cooked from the inside. How do I make sure that the chicken is thoroughly and fully cooked from the inside without burning it ? Please help me !!
2007-01-19 15:27:50 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
One thing about fried chicken is it does take time, first don't crowd the pan, just a couple pieces at a time, second, time of cooking is just an estimate for the recipe, you cook it till it done even if it means turning constantly as not to burn for staying on one side to long. Fried Chicken is a labor of love, you got to love it to work that hard. The recipe looks fine, just take your time
2007-01-19 15:36:08 · answer #1 · answered by Steve G 7 · 1⤊ 0⤋
Just read the recipe and found 2 MAJOR problems.
1. The chicken should be patted dry with a paper towel, not just drained when its removed from the marinade. That should make the breading stick.
2. They said to cook the chicken for only 4 to 6 minutes per side. YUCK! That's prectically raw! The chicken should cook for AT LEAST 20 minutes if its a fryer with the bone, cut into 8 pieces. It may take up to 30 minutes. They're right about the juices running clear, though, to tell if it's done.
They also dont tell you how high the heat should be. Chances are your pan was too hot which is why you're breading burned. The oil should be around 360-375 degrees F if you have a frying thermometer. If not, keep your cast iron skillet over a medium high heat. If you drop a piece of bread into the oil, it should get golden brown. If it browns too quickly or burns, the oil's too hot.
This would be a good one to write to them about. Fact checkers and recipe testers and editors sure missed this one.
Sorry you ended up with such a mess. When done right, buttermilk fried chicken is one of the closest things to heaven on this planet (unless you're vegetarian).
2007-01-19 15:44:01 · answer #2 · answered by JUDI O 3 · 0⤊ 0⤋
I Say The Temperature Was Not Right! Probally To high Of Heat! Recipe Doesn't Give You A Temp! To Hot Will Stick And Burn And not Be Cooked Thru! Plus It Doesn't Say What Size Of Frier Chicken!! Time and Heat Are The Most Important When Doing That Recipe!! Like All!
2007-01-19 15:40:52 · answer #3 · answered by awalll 2 · 0⤊ 0⤋
Heat too high. You need the grease hot to brown the chicken, then turn the heat down to prevent burning it. Cover with a lid and turn occasionlly. When the juices run clear it is cooked. Turn heat up some to get skin crispy.
2007-01-19 15:42:45 · answer #4 · answered by ann m 4 · 0⤊ 0⤋
turn the heat down on your stove over cooking the outside while the inside is not done means that the heat is too hot by a large margin that will solve about 90% of the problem.
2007-01-19 15:33:25 · answer #5 · answered by doc 4 · 0⤊ 0⤋
your are heating your oil too high and too fast. I would suggest investing in one of those cooking thermometers, that way you know the temperature your grease is at.
2007-01-19 15:41:40 · answer #6 · answered by TARSHA 2 · 0⤊ 0⤋
your oil wasn't hot enough but yuck fried chicken is so unhealthy
2007-01-19 15:36:06 · answer #7 · answered by jojo 6 · 0⤊ 0⤋
sounds like you need to cook it slower and cover it. lower the temp and cook with cover on.
2007-01-19 15:34:46 · answer #8 · answered by Anonymous · 0⤊ 0⤋